Easy Chicken and Egg Rice Bowl (Oyakodon)

Chicken and Egg Rice Bowl (Oyakodon)

 

Chicken and Egg Rice Bowl (Oyakodon)

Easy Chicken and Egg Rice Bowl (Oyakodon)

Prep Time 5 minutes
Cook Time 10 minutes
Course Dinner, Main Course
Cuisine Asian, Japanese
Servings 0

Ingredients
  

  • 1.5 tbsp oil
  • 1/2 yellow onion - sliced
  • 3 skinless - boneless chicken thighs, cut into small chunks
  • 2 eggs - beaten
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1/4 tsp salt
  • 1/4 cup water
  • 1 scallion - for garnish

Instructions
 

  • In a small bowl, add soy sauce, oyster sauce, salt, and water. Mix until well combined.
  • Heat 1.5 tablespoon of oil in a nonstick skillet over medium-high heat.
  • Once the skillet is hot, add chicken chunks and sauté for about 4-5 minutes until the sides start to turn gold brown.
  • Add sliced onion and sauté for another minute.
  • Pour in the prepared sauce and bring it to boil.
  • Reduce the heat down to low and cover the skillet with lid. Let it simmer for 3-4 minutes until the onions become soft.
  • While the sauce is simmering, slowly pour in the beaten eggs in a circular pattern to ensure even distribution over the chicken and onions.
  • Cover the skillet with the lid, then turn off heat. Let it sit for about 2 minutes until the egg is fully cooked.
  • Plate the dish and garnish with some chopped scallion.
  • Serve warm with a bowl of rice. Enjoy!
Keyword 20 minute, Asian, chicken, Dinner, High Protein, Korean, Low Calorie
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